Mini Heart Cake with Vanilla Sponge

Name: Mini Heart Cake with Vanilla Sponge
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 2-4 tablespoons heavy cream

Highlighted under: Baking & Desserts

I absolutely adore creating these Mini Heart Cakes with Vanilla Sponge in my kitchen! Each bite is a delightful surprise, combining the lightness of vanilla sponge with the sweetness of frosting. They are perfect for sharing on special occasions or simply when I want to treat myself. The best part is how quickly they come together; within just a few minutes, I can whip up a batch that looks as charming as it tastes. Get ready to impress your loved ones with these adorable mini cakes!

Created by

Ainsley Harper

Last updated on 2026-01-05T23:55:21.056Z

When I first made these Mini Heart Cakes, I wanted to create something special for my friends. The simple vanilla sponge recipe turned out to be a perfect base for these adorable treats. I found that using buttermilk instead of regular milk made the sponge incredibly moist and tender. The heart shape instantly adds a touch of love to any gathering!

I've also experimented with different frostings, but a classic vanilla buttercream pairs best with the sponge. The key is to let the cakes cool completely before frosting; this ensures that the icing holds its shape and doesn't melt off. You'll want to savor every bite!

        Why You'll Love This Recipe
        Charming heart shape that's perfect for celebrations
Moist and tender vanilla sponge that's easy to make
Customizable with various frostings and toppings

      

Perfecting the Vanilla Sponge

To achieve a moist and fluffy vanilla sponge, it's crucial to accurately measure your ingredients. Weighing flour can improve consistency, as too much or too little can lead to dense cakes. When creaming the butter and sugar, beat until the mixture becomes light and fluffy—this process introduces air, contributing to the cake's rise and texture. It's important to incorporate the eggs one at a time, ensuring full integration for better emulsification and a smooth batter.

Using room temperature ingredients is vital for this recipe. Cold butter and eggs can lead to a lumpy batter, affecting the final texture of your cakes. If you forget to bring your eggs to room temperature, simply place them in warm water for about 10 minutes. This allows for better mixing and a more cohesive batter, ensuring those charming cakes rise beautifully and yield a tender crumb.

Frosting Techniques and Variations

Achieving the perfect buttercream frosting is all about balance. Start by beating the softened butter and powdered sugar until the mixture is creamy and glossy. If your frosting seems too stiff, gradually add heavy cream, one tablespoon at a time, until you reach the desired consistency for spreading or piping. Be cautious not to over-mix after adding cream, as the frosting can become too soft and difficult to work with.

Feel free to experiment with flavoring your buttercream! Incorporating additional extracts, such as almond or lemon, can elevate the taste profile of your cakes. For a color boost, consider adding gel food coloring gradually to achieve the shade you desire. You can also customize your decorations with sprinkles, edible glitter, or fresh fruits; this adds a personal touch and visual appeal for special occasions.

Ingredients

Ingredients for Mini Heart Cake

For the Vanilla Sponge

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Vanilla Buttercream Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons heavy cream

Directions

Instructions

How to Make Mini Heart Cake

Prepare the Oven and Cake Pan

Preheat your oven to 350°F (175°C) and grease your mini heart-shaped cake pans with butter or baking spray. Set aside.

Mix the Cake Batter

In a large mixing bowl, beat together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in buttermilk and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed. Gradually add the dry mixture to the wet ingredients, mixing just until combined.

Bake the Cakes

Pour the batter evenly into the prepared mini heart pans and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

Make the Buttercream Frosting

While the cakes are baking, prepare the frosting by beating together the softened butter and powdered sugar until creamy. Add vanilla and enough heavy cream to reach your desired consistency.

Assemble and Frost the Cakes

Once the cakes are completely cool, carefully remove them from the pans. Frost each mini cake generously with the buttercream and decorate as desired.

Enjoy Your Creation!

Pro Tips

For a fun twist, you can add food coloring to the buttercream frosting to match the theme of your occasion. Try adding lemon zest or almond extract to switch up the flavor profile of your vanilla sponge.

Serving Suggestions

These mini heart cakes are perfect for sharing during celebrations or as a thoughtful treat. Serve them on a decorative plate, and consider adding a scoop of vanilla ice cream or a dollop of whipped cream on the side to enhance the dessert experience. Pairing with fresh berries creates a delightful contrast of flavors and adds freshness to each bite.

You can also serve these cakes as part of a dessert table at events, accompanied by other sweet treats. Arrange multiple cake flavors or sizes to create an attractive display, enticing guests to sample different options. This can also open the door for fun cake-tasting experiences during baby showers or weddings.

Make-Ahead and Storage Tips

These mini cakes can be prepared in advance, making them an excellent choice for busy schedules. You can bake the sponge ahead of time, allowing them to cool completely before wrapping them tightly in plastic wrap. Store them at room temperature for up to three days or freeze for up to two months; just be sure to thaw them completely before frosting.

Once frosted, these cakes can be kept in the refrigerator for up to four days. To maintain their fluffy texture, place parchment paper between the cakes and any other items in the fridge to prevent the frosting from sticking. For longer storage, consider freezing the frosted cakes by wrapping them tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can substitute all-purpose flour with almond or gluten-free flour, but the texture may vary.

→ How should I store the mini heart cakes?

Store them in an airtight container at room temperature for up to 3 days.

→ Can I prepare the batter in advance?

Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking.

→ What can I use instead of buttermilk?

You can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice, letting it sit for a few minutes.